French Lentil Ratatouille
about 4 medium cloves garlic, minced
1 small onion, chopped
1.5 tbsp extra virgin olive oil
1/2 tsp coriander
1 medium carrot, chopped
1 cup broccoli, chopped
1 cup French lentils
3 cups water
1 medium plum tomato, chopped
1/2 cup marinara sauce
1/4 tsp dried herbs de Provence (in a pinch, you could substitute thyme)
Salt and pepper
1/2 tsp truffle oil (for garnish)
1. In a Dutch oven or thick-bottomed pot, add the olive oil over medium heat. Add the chopped onions and carrots, and saute for a few minutes, until the onions start becoming translucent.
2. Add the garlic and coriander, and stir well. Add tomatoes.
3. The mixture will be very fragrant and sizzling nicely. Add lentils, 2.5 cups of water, marinara sauce, herbs de Provence, salt and pepper. Bring to boil for a few minutes, then turn down the heat and simmer for about 20 minutes.
4. Check to make sure the lentils are not sticking. Add broccoli, and remaining 1/2 cup of water. Simmer gently for another 25 minutes or so, or until the lentils are al dente and all the water is absorbed. Drizzle with a bit of truffle oil, and serve warm.
From: http://www.peacefuldumpling.com/french-lentil-ratatouille
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